Langoustine Soup

Nutriscore Rating: 72/100

Delight your taste buds with the luxurious flavors of Langoustine Soup, a silky, seafood-lover’s dream that elevates any dining experience. This elegant soup combines the natural sweetness of langoustine tails with a deeply aromatic broth made from their savory shells, enriched with a medley of vegetables, white wine, and fish stock. A touch of heavy cream lends a velvety richness, while hints of thyme, paprika, and garlic infuse the dish with warm, fragrant notes. Perfect as a show-stopping starter or a light main, this stunning soup is sure to impress with its refined flavor profile and beautiful presentation. Serve it with fresh parsley garnish and a squeeze of lemon for a vibrant finish. Ideal for holiday feasts or special occasions, this seafood soup is a must-try for gourmet enthusiasts. Keywords: langoustine soup recipe, seafood soup, creamy soup, dinner party starter, gourmet seafood dish.

Recipe Information

• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 1 hr 10 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 12 pieces langoustines
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 1 medium carrot, finely diced
• 1 medium celery stalk, finely diced
• 1 medium leek, white part only, thinly sliced
• 2 cloves garlic cloves, minced
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 6 cups fish or seafood stock
• 1 cup heavy cream
• 1 leaf bay leaf
• 2 sprigs fresh thyme sprigs
• 0.5 teaspoons paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• 4 wedges lemon wedges (for serving)

📝 Instructions

9 steps

1. Rinse the langoustines under cold running water and remove their heads, reserving the heads and shells for the broth. Set the langoustine tails aside.

2. In a large pot, heat the olive oil and butter over medium heat. Add the reserved langoustine heads and shells and cook for 5-7 minutes, stirring occasionally, until they turn bright pink and aromatic.

3. Add the onion, carrot, celery, leek, and garlic to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.

4. Stir in the tomato paste and cook for 1 minute. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom of the pot. Cook until the wine has reduced by half, about 3-4 minutes.

5. Add the fish or seafood stock, bay leaf, thyme sprigs, and paprika to the pot. Bring to a gentle boil, then reduce the heat to low and let simmer uncovered for 30 minutes.

6. Strain the broth through a fine-mesh sieve into another pot, discarding the solids, and return the broth to medium heat.

7. Stir in the heavy cream, salt, and black pepper. Let the broth heat through, but do not let it boil.

8. Add the reserved langoustine tails to the broth and cook for 3-4 minutes, or until they are opaque and fully cooked.

9. Taste and adjust the seasoning if necessary. Ladle the soup into bowls, garnish with chopped parsley, and serve with lemon wedges on the side.

Nutrition Facts

1 serving (3718.2g)

Calories		3060
% Daily Value*
Total Fat		154.3 g	198%
	Saturated Fat	70.9 g	355%
	Polyunsaturated Fat	2.7 g
Cholesterol		1172 mg	391%
Sodium		8081 mg	351%
Total Carbohydrate		54.0 g	20%
	Dietary Fiber	12.7 g	45%
	Total Sugars	21.4 g
Protein		276.5 g	553%
Vitamin D		0.0 mcg	0%
Calcium		1022 mg	79%
Iron		23.4 mg	130%
Potassium		5505 mg	117%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1388 cal (51.2%%)

Protein: 1106 cal (40.8%%)

Carbs: 216 cal (8.0%%)